Watercress Salad With Warm Mustard Dressing

Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, which we updated for our 2016 Epi Valentine's Menu.

Preparation

Whisk egg, lemon juice, mustard, and sugar in a medium heatproof bowl set over a pot of barely simmering water; cook until mixture is foamy, thickened, and hot to the touch, about 6 minutes. Remove from heat and whisk in pepper, coriander, 1 1/2 tsp. oil, and 1/4 tsp. salt.

Meanwhile, heat remaining 1/2 tsp. oil in a small skillet over medium. Add pumpkin seeds, paprika, and remaining 1/4 tsp. salt and cook, stirring constantly, until seeds are golden and puffed, about 2 minutes. Transfer to a paper towel-lined plate and let cool.

Toss watercress with warm dressing in a large bowl. Top with pumpkin seeds before serving.

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Reviews

Very good. I don't know if I got the mixture too warm but it thickened up so much that when I put it on the greens, it was a bit congealed. I would add liquid in some capacity (either water or chicken broth?) to thin it out so it spreads better on the watercress. The flavor was great and it was a hit.